Foods

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21 pages, 1971 KiB

Open AccessArticle

Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages

by Marek Kardas, Michalina Rakuła, Aleksandra Kołodziejczyk and Wiktoria Staśkiewicz-Bartecka

Foods 2024, 13(24), 4059; https://doi.org/10.3390/foods13244059 - 16 Dec 2024

Viewed by 446

Abstract

Background/Objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align [...] Read more.

Background/Objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes—specifically color, taste, and odor—of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers. Methods: A total of 50 dietitians (41 women and 9 men) participated in sensory evaluations and spectrophotometric color analysis using the CIELAB system, which measures lightness (L*), red–green tones (a*), and blue–yellow tones (b*). This dual approach allowed for a comprehensive understanding of how color characteristics correspond to sensory ratings. Results: Results revealed significant differences in color and sensory attributes among the juices, with darker hues and higher red-tone values generally preferred by consumers. Juices with lower lightness (L*) and dominant blue or red tones (negative b*, higher a*) were consistently rated higher, suggesting that color plays a pivotal role in initial product acceptance. However, no single juice excelled across all sensory categories, indicating varied consumer preference. Conclusions: The findings underscore the influence of color on consumer perception and its potential for guiding product development. For producers of functional beverages, optimizing visual appeal through precise control of color parameters could enhance marketability while balancing sensory attributes such as taste and aroma. These insights support the development of products that satisfy both nutritional goals and consumer expectations. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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25 pages, 7075 KiB

Open AccessArticle

Satisfying Consumer Preferences: The Packaging Design of Guizhou Red Sour Soup

by Huafeng Quan, Yiting Li, Qin Li and Dashuai Liu

Foods 2024, 13(23), 3806; https://doi.org/10.3390/foods13233806 - 26 Nov 2024

Viewed by 418

Abstract

Red sour soup (RSS) is a traditional food with rich cultural connotations and nutritional value, unique to the Kaili region of Guizhou Province, China. However, the existing packaging design lacks cultural characteristics and visual appeal, which greatly limits its market potential. This study [...] Read more.

Red sour soup (RSS) is a traditional food with rich cultural connotations and nutritional value, unique to the Kaili region of Guizhou Province, China. However, the existing packaging design lacks cultural characteristics and visual appeal, which greatly limits its market potential. This study proposes a systematic research framework for RSS packaging design by integrating NLP, Kansei engineering, and semiotics. First, we mined consumers’ dual requirements by analyzing online reviews from e-commerce and tourism platforms using NLP and LDA. Second, we used Kansei engineering to construct a mapping model between consumers’ requirements and design elements. Notably, in the semantic space, we innovatively introduced the concept of a semantic network, considering the relationships between Kansei words for the first time. Finally, we proposed integrating the four dimensions of semiotics into the four stages of design, guiding the application of batik culture in packaging design. Based on this framework, we created a set of RSS packaging designs that integrate modern design concepts and traditional Miao cultural elements. The new design showed significant attractiveness in testing, with 100% of subjects preferring it, fully demonstrating the effectiveness and consumer acceptance of our approach. This study provides new methods and ideas for packaging in the food industry, which has positive significance for the modernized marketing of traditional foods. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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13 pages, 939 KiB

Open AccessArticle

Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert

by Artur Głuchowski, Katarzyna Koteluk and Ewa Czarniecka-Skubina

Foods 2024, 13(13), 2063; https://doi.org/10.3390/foods13132063 - 28 Jun 2024

Viewed by 2442

Abstract

The development of new dishes in the catering services market requires an understanding of consumers’ needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers’ perceptions of its visual appeal, portion size, energy value, and [...] Read more.

The development of new dishes in the catering services market requires an understanding of consumers’ needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers’ perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24–27 cm to ϕ31 cm, the ratings of the dish’s perceived appearance (p ≤ 0.001), portion size (p ≤ 0.001), and energy value (p ≤ 0.01) decreased. Plate shape influenced the perceived appearance of the dessert. When placed on a square platter, round desserts were considerably (p ≤ 0.05) less appealing. The color of the plate had a significant influence (p ≤ 0.001) on the dish’s perceived appearance and estimated monetary value, and it evoked more sensory–hedonic impressions. Red-plate and white-plate desserts were liked less than black-plate desserts, but color-plated desserts were perceived as more expensive than those served on white dishes. Consumers perceived bright desserts on white plates as traditional, natural, and boring; those on black plates as modern, appetizing, and aesthetic; and those served on red plates as artificial, unsightly, and unappetizing. Higher consumer food neophobia led to a lower rating related to appearance and price perceptions, but elevated perceptions of portion size and energy value appraisal. Our results may be used in the marketing of gastronomic dishes. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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14 pages, 284 KiB

Open AccessArticle

Food Neophobias in Spanish Adults with Overweight or Obesity by Sex: Their Association with Sociodemographic Factors and the Most Prevalent Chronic Diseases

by Carmen del Campo, Cristina Bouzas, Margalida Monserrat-Mesquida and Josep A. Tur

Foods 2024, 13(13), 2030; https://doi.org/10.3390/foods13132030 - 26 Jun 2024

Cited by 1 | Viewed by 1282

Abstract

Food neophobia has been defined as the reluctance to try new foods. Food neophobia is common in children and older people, but until now, scarce research has been carried out on food neophobia in the adult population. The aim of this study was [...] Read more.

Food neophobia has been defined as the reluctance to try new foods. Food neophobia is common in children and older people, but until now, scarce research has been carried out on food neophobia in the adult population. The aim of this study was to assess the most usual food neophobias in Spanish adults with overweight and obesity by sex, and their association with sociodemographic factors and the most prevalent chronic diseases. A cross-sectional observational study was carried out on adults (mean age of 43.5 ± 13.7 years old; n = 590; 50% female) with overweight or obesity. Their anthropometrics, adherence to the Mediterranean diet, age, educational level, economic level, smoking and sleeping habits, physical activity, chronic diseases, and food neophobias were assessed. The highest food neophobias in Spanish adults with overweight or obesity were directed toward vegetables, meat, fish, pulses, game meat, and fruits, mostly among females, with differences between sexes. Phobias of the soft texture of foods were also observed, without differences between sexes. Age, educational level, sleeping habits, and physical activity were directly related, and economical level and smoking were inversely related to food neophobia, mainly to healthy foods, and more obvious in males than in females. There were associations between body mass index (BMI) and chronic diseases and food neophobia. Adherence to the adaption of healthy and sustainable diets is low within food neophobics, increasing the risk of diet-related chronic diseases. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

20 pages, 516 KiB

Open AccessArticle

Consumer Preferences and Willingness to Pay for High-Quality Vegetable Oils: A Cross-Sectional Analysis of Chinese Residents

by Shiting Tang, Pei Wang, Huan Xing, Zeying Huang, Peng Liu, Tai Li and Jiazhang Huang

Foods 2024, 13(8), 1168; https://doi.org/10.3390/foods13081168 - 11 Apr 2024

Viewed by 1607

Abstract

The consumption of edible vegetable oil is an important source of essential fatty acids and vitamin E for the human body. Guiding residents to consume scientifically and reasonably control the intake of edible oils is an important part of promoting the construction of [...] Read more.

The consumption of edible vegetable oil is an important source of essential fatty acids and vitamin E for the human body. Guiding residents to consume scientifically and reasonably control the intake of edible oils is an important part of promoting the construction of a healthy China. Currently, Chinese residents have an insufficient understanding of the scientific consumption of edible oils, leading to an intake exceeding the dietary recommendations, resulting in excessive fat intake and increasing the risk of chronic diseases such as obesity and cardiovascular diseases. Based on the Theory of Planned Behavior (TPB) and using Structural Equation Modeling (SEM), this study analyzed the cognitive preferences and willingness to pay a premium for edible vegetable oils among urban consumers in China. The survey included 1098 Chinese urban consumers of vegetable oils. The research found that attitudes, health value, monetary value, and environmental endowment of urban residents are the main predicting factors of the intention to purchase high-quality vegetable oils. This study confirms the applicability of the Theory of Planned Behavior in the consumption of high-quality vegetable oils and provides theoretical contributions and insights for Chinese enterprises and policymakers in formulating marketing strategies for vegetable oils. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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13 pages, 1334 KiB

Open AccessArticle

Consumers’ Segmentation Influences Acceptance and Preferences of Cheeses with Sanitary Inspection and Artisanal Seals

by Larissa Santos Pereira, Bruna Klein Borges de Moraes, Elizandro Max Borba, Bruna Bresolin Roldan, Rosiele Lappe Padilha and Voltaire Sant’Anna

Foods 2023, 12(20), 3805; https://doi.org/10.3390/foods12203805 - 17 Oct 2023

Viewed by 1435

Abstract

Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefore, this study aims to evaluate the impact of [...] Read more.

Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefore, this study aims to evaluate the impact of sanitary inspection and the ARTE seal on the acceptance of artisanal cheese. To achieve this objective, four hypothetical cheese labels featuring all combinations of sanitary inspection and ARTE seals were presented to 404 consumers. These consumers rated their acceptance of each label, a conjoint analysis was conducted, and the relative importance of each seal was calculated. Subsequently, consumers were segmented using hierarchical cluster analysis. Their socio-demographic profiles were statistically correlated to the clusters through a chi-squared method. The results revealed the existence of three distinct consumer groups: those who strongly prefer cheeses with a sanitary seal (assigning a relative importance of 80.2% to the seal), those who favor cheeses with an artisanal seal (assigning a relative importance of 52.5% to the seal), and those for whom the presence of either seal did not significantly affect acceptance. Consumers residing in metropolitan areas generally placed less value on both seals, whereas frequent purchasers of artisanal foods and residents of rural areas showed a preference for the artisanal seal. Other socio-demographic variables did not statistically correlate with cluster membership. In conclusion, consumer segmentation based on preferences for sanitary inspection and artisanal seals in food labeling is vital for developing effective marketing strategies and food safety education policies. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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16 pages, 618 KiB

Open AccessArticle

Assessing Food Preferences and Neophobias among Spanish Adolescents from Castilla–La Mancha

by Carmen del Campo, Cristina Bouzas, Margalida Monserrat-Mesquida and Josep A. Tur

Foods 2023, 12(20), 3717; https://doi.org/10.3390/foods12203717 - 10 Oct 2023

Cited by 3 | Viewed by 1800

Abstract

Food neophobia is a reaction of dislike or fear of food, which may be due to a wide variety of factors (taste, texture, exposure at an early age, genetics, or diversity in feeding practices and food consumption). The aim of this study was [...] Read more.

Food neophobia is a reaction of dislike or fear of food, which may be due to a wide variety of factors (taste, texture, exposure at an early age, genetics, or diversity in feeding practices and food consumption). The aim of this study was to assess the preferences for tastes and foods and food neophobias among Spanish adolescents and to compare the differences between boys and girls. This was a cross-sectional observational study on 11–18-year-old healthy adolescents (n = 600; 50% female) recruited in the Castilla–La Mancha region (central Spain). Information on taste preferences, food neophobias, anthropometric measurements, and sociodemographic data was recorded. The highest taste preference was found for sweet, salty, and umami. Most adolescents usually did not try new foods outside the home, nor did they like to try foods from other countries. More than half of them also acknowledged being selective eaters or were very particular about the foods they ate. There were no significant associations between taste preference and neophobias with obesity, waist-to-height ratio (WtHR), sleep, and smoking. Adolescents showed a high unwillingness to change food habits, and most of the food neophobias found in the current study were related to new, novel, or previously unknown foods. Spanish adolescents from central Spain (Castilla–La Mancha region) showed a preference for sweet, salty, and umami tastes of foods, as well as food neophobia towards foods that they do not regularly consume, mainly those with a bitter taste. Gender and body weight showed little influence, and age had a moderate influence on food neophobias. Familiarity with foods, as well as educational activities, are suggested as useful to decrease food neophobias among adolescents. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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22 pages, 2163 KiB

Open AccessArticle

Moringa oleifera Lam. Commercial Beverages: A Multifaceted Investigation of Consumer Perceptions, Sensory Analysis, and Bioactive Properties

by Jéssica Ferreira Rodrigues, Cristina Soares, Manuela M. Moreira, Maria João Ramalhosa, Neimar Freitas Duarte, Cristina Delerue-Matos and Clara Grosso

Foods 2023, 12(11), 2253; https://doi.org/10.3390/foods12112253 - 2 Jun 2023

Cited by 1 | Viewed by 3406

Abstract

This study employs a multidisciplinary approach to evaluate consumers’ perceptions and acceptance of Moringa oleifera Lam. beverages, examining sensory attributes, chemical composition, and bioactivities. High-performance liquid chromatography with diode array detection (HPLC-DAD) analyses revealed significant chemovariation in phenolic compositions among commercial moringa beverages. [...] Read more.

This study employs a multidisciplinary approach to evaluate consumers’ perceptions and acceptance of Moringa oleifera Lam. beverages, examining sensory attributes, chemical composition, and bioactivities. High-performance liquid chromatography with diode array detection (HPLC-DAD) analyses revealed significant chemovariation in phenolic compositions among commercial moringa beverages. A soluble moringa powder drink exhibited the greatest concentrations of phenolic and flavonoid compounds, along with powerful antioxidant capacity powers assessed with ABTS^•+, DPPH^•, FRAP assays, ^•NO, and H₂O₂ scavenging activities. However, this sample was the least preferred and presented high Cd levels, exceeding WHO-acceptable values of 0.3 mg/kg. Sensory testing indicated that sweet and floral flavors contributed to beverages being liked, while green, grass, herbal flavors, sour, bitter, and precipitate presence were considered unfavorable sensory attributes. Health claims positively influenced acceptance, particularly among women. Consumers associated feelings of health, wellness, relaxation, and leisure with moringa beverages. During purchase, the most observed information included the ingredient list, health benefits, and type/flavor. These findings emphasize the importance of consumer awareness in reading labels, verifying product origins, and ensuring the absence of contaminants. By understanding consumer preferences and the impact of health claims, producers can better tailor M. oleifera beverages to meet consumer expectations while maintaining safety and quality standards. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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